Wolf in the Fog’s new winter menus offer a true taste of Tofino

Cozy up with locally inspired cocktails and comfort food this Christmas time

Winter at Wolf in the Fog brings hearty, rich flavours and a taste of Tofino’s freshest seafood to the table. Chef Nick Nutting sources seasonal ingredients as they come into season and menus gradually evolve to reflect the progression of fall into winter. New dishes feature prized local delicacies such as matsutake (pine) mushrooms from surrounding rainforests and Arctic Char from the Pacific on the restaurant’s doorstep. Fresh quince, squash and other root vegetables are showcased in new share plates and appies.

Winter starters include the umami flavours of black apron beef tartare ($22); a Japanese inspired dish that features matsutake mushrooms, local watermelon radish and black garlic mayonnaise. Steelhead trout gravadlax ($16) also features on the new winter appie menu.

“Steelhead trout is sustainable and brings fresh flavours to the dish,” says Chef Nick Nutting. “We cure it in-house with juniper and rosemary, then it’s thinly sliced and served with sunchokes pickled in apple cider, with whipped crème fraiche and quince puree. The whole dish is crunchy and earthy with a delicate aromatic finish.”

Share plates have also been given a seasonal makeover with warming winter options such as barley and farrow crusted fried chicken served with squash gnocchi, quince and brown butter jus ($40), and mustard glazed sablefish with potato perogies, root vegetables, cabbage and bacon ($70/platter for two).

Cozy up with a cocktail at Wolf’s bar and try winter wonders such as The Lion, The Witch & The Narwhal (akvavit, gin, pine vermouth and pinyon pine), Kentucky Quince Swizzle (bourbon, quince, carpano antica, citrus and black walnut bitters) and Cortes the Killer (mezcal, dry vermouth, sauvignon blanc syrup, lime and black pepper bitters). Bar Manager Hailey Pasemko and her team herald in the holidays with new concoctions behind the bar, including pine infused vermouth, quince syrup and jalapeño pineapple syrup. Meyer lemon limoncello will soon be appearing on the menu and candied pine and dehydrated pineapple spears bring a festive garnish to cocktails. Throughout the winter, Wine Wednesdays feature 25% off every bottle of wine, $7 house pours and $15 trios of artisan cheeses for an ideal antidote to mid-week blues.

Christmas is the time to give back and on Monday December 19, Wolf in the Fog supports people in Tofino who are in need with the 3rd Annual Community Christmas Lunch turkey dinner. Donations and help are gratefully received to help support everyone in the community during the holidays.

Wolf in the Fog’s share plates and punch bowls are perfect for sharing with friends and co-workers to celebrate the season of goodwill. Wolf will be closed on Christmas Eve and Christmas Day and will re-open on Boxing Day with specialty features being added to the menu for New Year’s Eve.

Named Air Canada’s enRoute’s Best New Restaurant in Canada 2014, Wolf in the Fog captures the true spirit of Tofino. Chef Nick Nutting’s seasonal menu features seafood and fish in abundance from Tofino suppliers, meat and grain from Vancouver Island farmers, and wild greens and mushrooms foraged from the plentiful forests and seashores of Tofino. A focus on family-style gatherings, communal dining and share plates, encourages guests to engage with their food. Bringing a wealth of international technique and talent, the team holds a candid passion for the natural environment of Tofino and the produce sourced there – from foraging for chanterelles or cooking whole salmon for friends; Tofino is where they have chosen to be. www.wolfinthefog.com

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